Have you ever stood in front of a Chinese takeout menu debating between the noodles and the fried rice? This Shrimp Mei Fun recipe solves that problem for good. And, you can make it at home in just about 30 minutes. It's a plate of thin rice vermicelli noodles tossed with juicy shrimp, scrambled egg, and crisp vegetables, all coated in a savory sauce with just a whisper of curry warmth.
What Is Shrimp Mei Fun?
Mei fun (sometimes spelled "mai fun") simply refers to thin rice vermicelli noodles. Shrimp Mei Fun is a stir-fried noodle dish made by tossing those rice noodles with shrimp, egg, vegetables, and a savory sauce in a hot wok or skillet. It's a staple on Chinese restaurant menus. The version like this one with curry powder is known as Singapore Mei Fun. It is the warm curry flavor that sets it apart from a plain soy-sauce version.
Shrimp Mei Fun Ingredients
- Rice Vermicelli (mei fun) noodles - These are thin, translucent noodles made from rice flour. Look for them in the Asian foods aisle of most grocery stores, often labeled "rice vermicelli," "rice stick noodles," or "mai fun." They only need a soak in warm water, not boiling, so don't treat them like pasta.
- Shrimp - Medium shrimp, peeled and deveined, cook in just a couple of minutes and give this dish its protein. A quick cornstarch-soy-sesame marinade keeps them tender and adds a subtle savory coating.
- Eggs - Scrambled separately and folded back in at the end, they add richness and a bit of textural contrast against the noodles.
- Cabbage and Carrots - These bring crunch and a little sweetness, and they hold their texture well during a quick stir-fry. To save time you can buy the pre-shredded cabbage and julienned carrots at the supermarket.
- Green Onions, Garlic, Ginger - The aromatic backbone of the dish. The white parts of the green onion get cooked into the sauce base, while the green tops are saved as a fresh garnish.
- Bean Sprouts - Traditional in mei fun, and optional if you're not a fan. They add a light, fresh crunch.
- Soy sauce, Oyster Sauce, Sesame Oil, Sugar, White Pepper, Curry Powder - These ingredients make up the sauce. That curry powder is the ingredient that quietly makes this dish so craveable, don't skip it. I just use black pepper when white pepper is not available.
Why We Love This Recipe
This Shrimp Mei Fun recipe earns a spot in our regular dinner rotation for a few good reasons.
- From soaking the noodles to serving dinner, you're looking at about 30 minutes, which makes it a real weeknight option and not just a "someday when I have time" recipe.
- It's endlessly forgiving. Don't have bean sprouts? Skip them. Want to swap the shrimp for chicken or tofu? Go right ahead. This dish flexes to what's in your fridge without losing its character.
- That little bit of curry powder in the sauce makes all the difference. Technically, that addition makes this a Singapore-style shrimp mei fun, but whatever you call it, that warm, fragrant curry note woven through the noodles is what makes people ask for the recipe.
How To Make Shrimp Mei Fun
Drop the rice vermicelli into a large bowl and cover completely with warm water. Give it 5 to 7 minutes, just enough for the noodles to soften up while still holding a bit of resistance. Drain them, run a little cool water over the top. Toss with a small splash of oil so they stay loose and separate while you move on to the rest of the dish.
Let the shrimp marinate. In a small bowl, combine the shrimp with the cornstarch, soy sauce, and sesame oil, tossing to coat. Set it to the side and let it soak up that flavor while you prep the veggies and sauce.
Whisk up the sauce. Combine the soy sauce, oyster sauce, sesame oil, curry powder, sugar, white pepper, and broth in a bowl, whisking until smooth. This gets poured over everything toward the end, so just keep it nearby.
Cook your eggs first. Warm a tablespoon of oil in a large wok or skillet over medium-high heat. Pour in the eggs and stir gently until they're softly set, then scoop them out onto a plate to wait.
Sear the shrimp. Pour the rest of your oil into the same pan and add the shrimp, letting them cook about 1 to 2 minutes on each side until they turn pink. Transfer them to the plate alongside your eggs.
Sauté your aromatics and veggies. Toss the garlic, ginger, and the white portions of the green onion into the hot pan, stirring for roughly 30 seconds until you can smell them.
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Follow with the cabbage and carrots, cooking for 2 to 3 minutes so they soften slightly but keep some bite.
Add your softened noodles right into the pan, then pour the sauce over top.
Using tongs or a pair of spatulas, work the noodles gently through the sauce until every strand is coated and has soaked in that flavor.
Slide the shrimp and eggs back into the pan, add your bean sprouts if you're using them, and toss it all together for a minute or two until everything's hot again.
Finish with a scatter of the reserved green onion tops and get it to the table while it's steaming.
Storage and Leftovers
Store leftover shrimp mei fun in an airtight container in the refrigerator for up to 3 days. To reheat, add it to a skillet over medium heat with a small splash of water or broth, and toss until warmed through. This helps loosen the noodles back up without drying them out. Reheating in the microwave works in a pinch, but the skillet method keeps the texture much closer to fresh.
Shrimp Mei Fun FAQs
No, shrimp mei fun is not a spicy dish. The curry powder in the sauce adds warmth and fragrance, not heat. If you'd like some spice, add a pinch of red pepper flakes or a drizzle of chili oil at the end.
They're essentially the same dish, the "Singapore" name refers to the version made with curry powder in the sauce, which is exactly what this recipe uses. Plain shrimp mei fun typically skips the curry and relies on soy sauce alone.
Yes. Chicken, pork, or tofu all work well in place of shrimp. Just adjust the cooking time as needed since shrimp cooks much faster than chicken or pork.
This usually happens from over-soaking or skipping the oil toss after draining. Keep an eye on your soak time and toss the drained noodles with a bit of oil right away to keep them separated.
Shrimp mei fun is best served fresh, since the noodles and vegetables are at their best texture right off the heat. That said, it reheats well enough for lunches the next day.
Mom Tip
Are you a fan of pan-fried noodles? My husband sure is, if it's on the menu, he's ordering it. So when he reheats this dish, he adds a splash of oil to a hot skillet, adds the shrimp mei fun, and fries it undisturbed on one side. Once it's golden, he flips it and fries the other side until it's crispy too. It turns your leftovers into an entirely different, crispy-noodle experience.
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Complete Recipe
Shrimp Mei Fun
Ingredients
- 8 ounces Dried Rice Vermicelli (mei fun) noodles
- 1 pound Medium Shrimp peeled and deveined
- 2 teaspoons Cornstarch
- 1 teaspoon Soy Sauce
- 1 teaspoon Sesame Oil
- 2 tablespoons Canola Oil avocado or peanut also work
- 2 large Eggs lightly beaten
- 3 cups Green Cabbage shredded
- 1 cup Carrots julienned
- 4 Green Onions sliced (white and green parts separated)
- 3 cloves Garlic minced
- 1 teaspoon Fresh Ginger grated
- 1 cup Bean Sprouts optional, but traditional
For the sauce:
- 3 tablespoons Low-Sodium Soy Sauce
- 1 tablespoon Oyster Sauce
- 1 teaspoon Toasted Sesame Oil
- 1 teaspoon Curry Powder use up to 2 teaspoons if you enjoy a stronger curry flavor
- ½ teaspoon Honey or sugar
- ¼ teaspoon White Pepper or black pepper
- 2 to 3 tablespoons Chicken Broth or water
Instructions
- Place the rice vermicelli in a large bowl, cover with warm water, and soak for 5 to 7 minutes, until just tender but still slightly firm. Drain, rinse briefly with cool water, and toss with a teaspoon of oil so they don't clump while you finish everything else.
- Toss the shrimp with cornstarch, soy sauce, and sesame oil in a small bowl. Let it sit while you prep your vegetables and sauce.
- Whisk together the soy sauce, oyster sauce, sesame oil, curry powder, sugar, white pepper, and broth. Set it aside - you'll pour this straight over the noodles later.
- Heat a tablespoon of oil in a large wok or skillet over medium-high heat. Add the eggs and scramble gently until just set. Move them to a plate.
- Add the remaining oil to the pan and cook the shrimp for 1 to 2 minutes per side, just until pink. Add them to the plate with the eggs.
- Add the garlic, ginger, and white parts of the green onions to the pan. Stir-fry for about 30 seconds, until fragrant. Add the cabbage and carrots, and cook for 2 to 3 minutes until slightly softened but still crisp.
- Add the drained noodles to the pan and pour the sauce evenly over the top. Using tongs or two spatulas, gently toss everything until the noodles are evenly coated and have absorbed the sauce.
- Return the shrimp and eggs to the pan, add the bean sprouts if using, and toss for another 1 to 2 minutes until everything is heated through. Sprinkle with the reserved green onion tops and serve immediately.
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